Proscuitto Wrapped Asparagus with Asiago and Balsamic

Posted by in Recipes on Sep 12, 2012 . .

1 bunch of fresh Asparagus spears
2 oz thinly sliced Prosciutto or dry cured ham
2 scallions, pale green and white parts only, thinly sliced lengthwise
1/2 Cup Coarsely grated Asiago cheese
Olive Cart South Haven 25 Year Aged Balsamic Vinegar
Olive Cart Michigan Flaked Sea Salt
Freshly ground black pepper

Remove the top three inches of the Asparagus Spears, reserving the bottoms for an omelet, soup or salad. Brush with olive oil and grill till just tender. A very slight char is preferable, and brings out extra flavor. Allow to cool.
Slice Prosciutto lengthwise into 2-inch wide strips, and cut the scallion strips into 3-inch lengths.
Place a few scallion strips next to the asparagus spear and wrap tightly with the Prosciutto allowing the top of the spear to show. Place on a serving dish, drizzle with the Balsamic Vinegar, and top with Asiago cheese, sea salt and pepper.


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